EMW || Radicchio, fennel & herb salad with citrus miso dressing

Fresh, crunchy and full of goodness and zing. We all should be eating more bitter foods - from hunger regulation through to liver & gut support - they have so many benefits - you just need a good punchy & zesty dressing to keep the bitterness at bay, while also helping to absorb all those fat-soluble vitamins (K & E specifically) with the inclusion of a quality Australian Extra Virgin Olive Oil.

The dressing also has the gut health benefits from the inclusion of miso paste - get a quality one that isn’t pasteurised to ensure you’re getting the goodness!

INGREDIENTS

1 head raddichio, larger leaves torn with your hands

2 x baby cos lettuce, torn

1-2 fennel bulbs - trimmed & finely shaved with mandolin

Fennel fronds picked

1 bunch parsley, finely chopped

Sicilian green olives, pitted, crushed & chopped

Shaved parmesan, to garnish

Dressing

EVOO, about ½ cup

White wine or sherry vinegar, about 1/3 cup

Zest & juice of 1 lemon

Zest & juice or 1` orange

1 tsp Dijon mustard

1 clove garlic, bashed

1 tsp honey

1-2 tsp miso 

Freshly ground pepper, to taste

METHOD

In a bowl whisk together all ingredients until smooth. Taste to adjust acidity and seasoning. Set aside.

Combine the fennel, parsley & olives, plus a lot of lemon juice and EVOO. Toss well to combine. Throw this mix through the raddichio leaves until well combined. Just before serving, pour over half the dressing and toss lightly with your hands. If it needs more dressing, add more and toss again!

Scatter over freshly shaved parmesan.

Buon appetito 🍋